- All-purpose flour or maida – 1 cup
- Salt – ¼ cup or a little more
- Food colour – 1 tsp or as needed
- Oil – 2 tablespoons or as per need
- Water – as needed
- Mix all-purpose flour/maida, salt and food colour ( powder )well. If you are adding gel food colour or liquid food colour you can add it in the end after the dough is formed.
- Now add water little by little and form the dough. Add oil in between and knead the dough just like you make the chapati dough.
- If you want doughs of different colours do not add the colour at first. You can divide the dough into two or three parts and then add the desired food colour to each part.
- Apply some oil on the dough and cover it with a cling wrap and store it in an airtight container. You can just store it in an airtight container if you don’t have a cling wrap.
This homemade dough will stay good for more than a week without drying if stored properly ( in an airtight container). The high salt in the dough acts as a preservative. The Dough should not be too oily or sticky. It should have the softness ( or a bit softer) of the chapati dough.
No more worries of kids putting the dough in their mouths. Still, you have to be careful because kids are kids and they would still put it into nose and mouth ( kids like the salty taste). though the dough is free of chemicals, it’s still better to avoid kids from eating the dough as high salt is not good for their body.